Beef brisket Recipes Chinese Style

I came from a Cantonese family, and to me, braised beef is one of our signature comfort food. This dish has meltingly tender beef and an even more heavenly taste of daikon. Believe it or not, I actually love the daikon more than the beef since they end up so juicy and very flavorful by the end of the cooking process. If somehow you are not a daikon lover, feel free to use carrots or potatoes instead.

Cantonese Braised Beef

Author: Daily Cooking Quest

Cuisine: Chinese

Prep time:

Cook time:

Total time:

Serves: 8

Ingredients

1 kilogram beef brisket, cut into 1 inch cubes

2 tablespoon oil

3 cloves garlic, sliced

1 inch ginger, sliced

1½ tablespoon chu hou paste

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

2 star anise

1 dried orange peel, broken into several pieces

1 bay leaf

2 tablespoon Shaoxing wine

2 cups water

500 gram daikon, peeled and cut into triangular wedges

1 tablespoon light soy sauce

½ tablespoon dark soy sauce

1 tablespoon rock sugar

1 scallion, thinly sliced

Instructions

Blanch beef in a pot of boiling water for 8-10 minutes. Rinse under running cold water, drain, and set aside.

Heat oil in a wok and sauté garlic and ginger until fragrant, about 2-3 minutes.